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Ina Garten’s Pasta with Pecorino and Pepper | Barefoot Contessa | Food Network

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Ina adds zing to a creamy pasta dish by using pecorino, parsley and pepper!
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Get the recipe ▶ https://foodtv.com/2UAAkjl
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Pasta with Pecorino and Pepper
RECIPE COURTESY OF INA GARTEN
Total: 20 min
Prep: 5 min
Cook: 15 min
Yield: 2 dinner servings, 3 appetizer servings

Ingredients

1 tablespoon whole black Tellicherry peppercorns
Kosher salt
1/2 pound dried Italian egg pasta, such as tagliarelle
1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley leaves

Directions

Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.

Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.

Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.

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Ina Garten’s Pasta with Pecorino and Pepper ​| Barefoot Contessa | Food Network


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33 Comments

33 Comments

  1. @bp7494

    March 27, 2024 at 10:52 pm

    Roast the tomatoes for better flavor

  2. @sheilajennings8866

    March 27, 2024 at 10:52 pm

    I love to watch Ina,she makes great dishes

  3. @OriginalMomo

    March 27, 2024 at 10:52 pm

    “One tablespoon of butter…” puts in 4 tablespoons (half a stick)….. wtf, Ina?

  4. @Zumbagirl517

    March 27, 2024 at 10:52 pm

    This looks yummy I want to make this but just leave the tomatoes out.

  5. @jesslyn4919

    March 27, 2024 at 10:52 pm

    👊🏼✌🏽👊🏼✌🏽

  6. @hestergreen2031

    March 27, 2024 at 10:52 pm

    Excellent

  7. @juliangarcia2010

    March 27, 2024 at 10:52 pm

    🤷🏻She’s hands-down my absolute favorite cook ever not Paula Deen, not Gordon Ramsay not Bobby Flay or even Wolfgang Puck. Ina Garten is so relatable and non-threatening. You would never see her throw a wooden spoon in the kitchen like Gordon Ramsay.😈

  8. @michillene

    March 27, 2024 at 10:52 pm

    i like pepper a lot but that's a little too much for me.

  9. @lieslwise3294

    March 27, 2024 at 10:52 pm

    The camera at the end….lol

  10. @skatingcanuck9837

    March 27, 2024 at 10:52 pm

    I think this was the first time I've seen her taste her own food at the end. I love watching chefs taste their food at the end:).

  11. @VictorMartinez-by4nj

    March 27, 2024 at 10:52 pm

    That camera tho 😆

  12. @terrypogue

    March 27, 2024 at 10:52 pm

    Casio e Pepe my fav. Maybe ill try it with a bit of tomato.

  13. @deannewilliams644

    March 27, 2024 at 10:52 pm

    Tyrone Williams Food Corona Happy Birthday 100th 🙂🦄🦄💜💜💜💜💜💜💜💜💜🎁🎁🎁🎁🎁🎁🎁🎁🎁🎁🎁🎁🎁🎂🎂🎂🎂🎂🎂🎂🎂🎂

  14. @philippapay4352

    March 27, 2024 at 10:52 pm

    Love the simplicity of this and all the ingredients. I live for pepper as primary to the recipe.

  15. @slinnslinn1972

    March 27, 2024 at 10:52 pm

    So useful.i luv cheese n pasta..thks for sharing
    Guys..greetings fr.
    Singapore😋😋👍👍

  16. @sunnydale6727

    March 27, 2024 at 10:52 pm

    Looks delicious!

  17. @bridgetbonds5169

    March 27, 2024 at 10:52 pm

    I love the barefoot contessa and I always love pasta

  18. @skylarhorror2583

    March 27, 2024 at 10:52 pm

    She definitely don't make recipes for us poor people lmao!!!

  19. @imrevn

    March 27, 2024 at 10:52 pm

    👍❤

  20. @PureAloha78

    March 27, 2024 at 10:52 pm

    I’m obsessed with Ina.

  21. @juliekirk5365

    March 27, 2024 at 10:52 pm

    I knew someone would make fun of the digital camera , but they work so well!!

  22. @juliekirk5365

    March 27, 2024 at 10:52 pm

    I'm thinking that type of pasta is what really makes the dish delicious

  23. @AgentAO7

    March 27, 2024 at 10:52 pm

    Cacio e Pepe??

  24. @inproper3952

    March 27, 2024 at 10:52 pm

    I love pepper but that is a bit much, I would just use course grind instead. I would cough my head off on peppercorns. But the rest looks delicious!

  25. @julienprevost5409

    March 27, 2024 at 10:52 pm

    pecorino does not taste like parmesan

  26. @dgaller06

    March 27, 2024 at 10:52 pm

    Am I the only one who thinks biting into a whole peppercorn is completely unpleasant?

  27. @gloomtombs147

    March 27, 2024 at 10:52 pm

    the DIGITAL CAMERA…. sent me

  28. @tonimontana7236

    March 27, 2024 at 10:52 pm

    This not pecorino

  29. @904Anonymous

    March 27, 2024 at 10:52 pm

    I would have definitely sautéed those tomatoes in olive oil with some salt and pepper first. Raw cherry tomatoes are stiff and bland. Otherwise it looks pretty good.

  30. @virginiasalazar5627

    March 27, 2024 at 10:52 pm

    I love you're recet

  31. @Gigi-lj4qf

    March 27, 2024 at 10:52 pm

    Just made this. Fabulous!!!

  32. @Veronica-jl5wm

    March 27, 2024 at 10:52 pm

    So simple and soo delicious!😋

  33. @Zuhausekochen

    March 27, 2024 at 10:52 pm

    Tolles Video! leckeres Rezept, vielen Dank!

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Pernil-Inspired Pork Shoulder
RECIPE COURTESY OF SUNNY ANDERSON
Level: Intermediate
Total: 13 hr 25 min
Prep: 25 min
Inactive: 8 hr
Cook: 5 hr
Yield: 8 servings

Ingredients

2 cups orange juice, divided
2 teaspoons white vinegar
3 tablespoons olive oil
10 garlic cloves, minced
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ancho chili powder
1/2 teaspoon freshly cracked black pepper
1 1/2 teaspoons salt, divided
1 (8 to 9-pound) picnic-cut, bone-in pork shoulder
Water, as needed

Directions

In a large bowl, combine 1/4 cup of the orange juice with the vinegar, olive oil, garlic, cayenne pepper, oregano, cumin, ancho chili powder, black pepper and 1 teaspoon of the salt to form a paste. Set aside.

Wash the pork shoulder and pat the meat dry with a paper towel.

Put the shoulder, fat side up, on a cutting board. Leaving the fat in a single piece and attached at 1 end, use a knife to remove the layer of fat from the shoulder, opening it like a book to reveal the meat. Then, use the knife to poke 1-inch deep holes into the meat on all sides. Rub the spice paste around the shoulder, working it into the punctures. Return the fat back to its original position. Score the fat with diagonal cuts and sprinkle the remaining salt over both sides of fat. Wrap the shoulder tightly in plastic wrap and refrigerate it for 8 hours or overnight.

Remove the pork from the refrigerator 1 hour before you start cooking.

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